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New York–Style Chicken Parmigiana over Angel Hair
New York–Style Chicken Parmigiana over Angel Hair
Ingredients
For the Chicken
2 large boneless skinless chicken breasts
Kosher salt
Fresh cracked black pepper
For the Breadcrumbs (Homemade “Panko”-Style)
1 loaf stale Italian bread
2 tbsp olive oil
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp dried parsley
½ tsp oregano
Breading Station
1 cup flour
3 eggs
Splash of milk or water
1 cup grated Pecorino Romano
1 cup grated Parmigiano-Reggiano
Cheese Topping
8 oz low-moisture whole milk mozzarella
Extra Pecorino Romano
Extra Parmigiano-Reggiano
Sauce
2 tbsp olive oil
5 cloves garlic, sliced thin
1 small onion, finely diced
1 can (28 oz) crushed tomatoes
1 small can tomato puree
Salt and pepper
Pinch red pepper flakes
Small pinch sugar
Fresh basil
Pasta
1 lb angel hair pasta
Salted pasta water
Olive oil or butter to finish
Step 1 — Make the Breadcrumbs
Tear stale bread into chunks.
Pulse in a food processor until coarse and flaky, not dusty.
Spread onto a baking sheet.
Drizzle with olive oil and toss with:
salt
pepper
garlic powder
onion powder
parsley
oregano
Bake at 300°F for 15–20 minutes until dry and lightly golden.
Cool completely.
Step 2 — Make the Sauce
Heat olive oil in a heavy pot.
Add onions and cook until soft.
Add garlic and cook about 30 seconds.
Add:
crushed tomatoes
tomato puree
red pepper flakes
pinch sugar
salt and pepper
Simmer gently 30–45 minutes.
Finish with torn fresh basil.
Step 3 — Prep the Chicken
Slice chicken breasts horizontally into thin cutlets.
Pound between plastic wrap until about ¼ inch thick.
Season generously with salt and black pepper.
Step 4 — Bread the Chicken
Bowl 1
Flour
Bowl 2
Eggs plus splash milk or water
Bowl 3
Breadcrumb mixture:
homemade crumbs
half the Pecorino Romano
half the Parmigiano-Reggiano
Dredge:
flour
egg
breadcrumbs
Press crumbs firmly onto chicken.
Let rest 10 minutes before frying.
Step 5 — Fry
Heat neutral oil to about 350°F.
Fry cutlets 3–4 minutes per side until deep golden brown.
Drain on a rack.
Step 6 — Build the Parm
In a baking dish:
light layer of sauce
chicken cutlets
small spoon of sauce on each
mozzarella
Pecorino Romano
Parmigiano-Reggiano
Bake at 425°F for 10–15 minutes until cheese bubbles and edges crisp.
Broil briefly if needed.
Step 7 — Angel Hair
Cook angel hair until al dente.
Toss lightly with:
sauce
splash pasta water
olive oil or butter
Do not overload with sauce.
To Plate
Twirl angel hair onto the plate.
Top with chicken parm.
Extra sauce around the sides.
Finish with:
fresh basil
more Pecorino Romano
more Parmigiano-Reggiano
drizzle of good olive oil
Optional Old-School Red-Sauce Touches
Add dried oregano to the sauce
Use peanut oil or blended frying oil
Finish sauce with a touch of butter
Serve with sauce both under the pasta and lightly over the chicken